Nutritional Facts

Directions

In a large bowl, combine the flour, 1/4 cup sugar and salt. Cut in butter until crumbly. In a small bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add cream and egg yolks; mix well. Stir into dry ingredients; mix well. Do not knead. Cover and refrigerate overnight.

For filling, in a small bowl, beat almond paste and butter until smooth. Punch dough down; turn onto a lightly floured surface. Divide in half. Roll each portion into a 12-in. square. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut each into 14 rolls. Place rolls, cut-side up, on greased baking sheets. Cover and let rise in a warm place for 45 minutes (dough will not double).

Brush with egg; sprinkle with almonds. Bake at 375° for 15-20 minutes or until golden. Remove from pans to wire racks to cool.Yield: 28 rolls.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Originally published as Almond-Filled Breakfast Rolls in Country Woman Christmas
Annual 2010, p34